Neufchatel Pudding
From Cassell's dictionary of cookery, 1892
Serves 4
Time to bake, about a quarter of an hour. Sufficient for four persons.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 993. The excerpt below is the record exactly as published.
Neufchatel Pudding.— Beat the yolks of four eggs briskly for three or four minutes, then put them into a saucepan, and with them the whites of two eggs, eight ounces of fresh butter, and four ounces of pounded and sifted sugar. Stir gently over a slow fii-e for twenty minutes or more. Line a pie-dish with good puff-paste. Spread on the bottom a layer of either orange marmalade, or apricot jam, pour the mixture on the top, and bake in a good oven. Sift a little sugar over the pudding before serving
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